Had the gravity of Extra Stout changed since 1948? Of course, it hasn’t, as it’s an export beer. No need to fiddle with the gravity of a beer outside the vicissitudes of UK tax and legislation.
This example was parti-gyled with Mackeson, though not the example above. They do have identical grists, however. Which means it has just shy of 16% roasted malt. Note how loyal Whitbread were to brown malt. Even at this late date, when most UK – and Irish, for that matter – brewers had long ago dropped it in favour of a grist of just pale and black malt.
What a surprise – the same old mashing scheme.
| action | barrels | strike heat | time mashed | time stood | tap heat | gravity |
| mash 1 | 248 | 150º F | 10 | 30 | ||
| underlet | 36 | 170º F | 90 | 143º F | 1071 | |
| sparge 1 | 310 | 170º F | ||||
| mash 2 | 154º F | 1031 | ||||
| sparge 2 | 176 | 165º F |
Kent and Sussex hops again from the 1951 and 1952 harvests, respectively. Around two thirds of the former and a third of the latter.
| 1953 Whitbread Extra Stout | ||
| mild malt | 9.00 lb | 75.00% |
| brown malt | 1.00 lb | 8.33% |
| chocolate malt | 1.00 lb | 8.33% |
| No. 3 invert sugar | 0.67 lb | 5.58% |
| caramel 500 SRM | 0.33 lb | 2.75% |
| Fuggles 60 mins | 1.50 oz | |
| Fuggles 30 mins | 1.50 oz | |
| OG | 1055 | |
| FG | 1012 | |
| ABV | 5.69 | |
| Apparent attenuation | 78.18% | |
| IBU | 30 | |
| SRM | 37 | |
| Mash at | 147º F | |
| Sparge at | 165º F | |
| Boil time | 60 minutes | |
| pitching temp | 64º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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2 comments:
I remember drinking that in Belgium in the 1990s.
When did Whitbread eventually stop selling stout in the UK?
Rob Sterowski,
I suspect Whitbread never stopped selling Stout. As there would have been Mackeson right until the end.
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